Here’s a classic chicken soup 🥣—warm, comforting, and easy to make from scratch.
Classic Chicken Soup
Ingredients (4–6 servings)
- 1 whole chicken (3–4 lbs) or 4–6 bone-in chicken thighs
- 8 cups water or chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1–2 bay leaves
- ½ tsp dried thyme (optional)
- Salt & pepper, to taste
- Optional: egg noodles, rice, or pasta
- Fresh parsley or dill, chopped, for garnish
Instructions
- Cook the chicken
- In a large pot, add chicken and water/broth.
- Bring to a boil, then reduce to a simmer. Skim off any foam that forms.
- Add bay leaves, thyme, and a pinch of salt.
- Simmer 45–60 minutes until chicken is cooked and tender.
- Prepare vegetables
- Remove chicken and let cool slightly. Shred meat, discarding bones and skin.
- Add carrots, celery, onion, and garlic to the broth. Simmer 10–15 minutes until veggies are tender.
- Add chicken and optional noodles
- Return shredded chicken to the pot.
- If using noodles, rice, or pasta, add now and cook until tender.
- Season & serve
- Adjust salt and pepper.
- Garnish with fresh parsley or dill. Serve hot.
Tips & Variations
- Richer flavor: Roast the chicken first for deeper taste.
- Low-carb version: Skip noodles or rice.
- Herbs: Thyme, rosemary, or dill enhance flavor.
- Storage: Soup keeps 3–4 days in the fridge; freeze for up to 3 months.
If you want, I can give a super quick 30-minute chicken soup version that’s still flavorful and perfect for weeknights.
